Start by grating the peeled and seeded cucumber (if you buy an English cucumber you don’t need to seed it) then wring out the grated cucumber getting out as much liquid as you can. I just squeeze it in handfuls over the sink, but you can also use cheese cloth to help with this process. Mix the cucumber together with the fresh herbs and yogurt. Give it a taste and add salt and pepper as needed. The sauce can be made ahead of time and kept for a day or so in the refrigerator.

Mix all the ingredients together but be careful not to over work the meat. If the burger is feeling like its crumbly add more breadcrumb and olive oil to bind. Shape into about 6 medium burgers. Salt and pepper the outside of the burgers.

I cooked my burgers in the oven because it was raining sideways and there was no way we were going to be using the grill. In the oven at 350 on convection they took about 35 minutes to reach 165 degrees internal temperature. You could cook them in a frying pan or on the grill, just cook until the inside temperature is 165 degrees, use an instant read thermometer, we don’t want anyone getting salmonella.

I served the burgers on nice fluffy white buns with tzatziki sauce, tomatoes, cucumber, and some arugula. One of my stepdaughters opted for mayo and mustard over the tzatziki, oh well. The rest of the dinner was sweet potato fries and steamed broccoli, everyone left the table fat and happy! Nice and easy dinner for any week night with a little Greek flair.